Andrea's Reviews

I'm a relative newcomer to the NYT Ethicist - I started reading when Chuck Klosterman had already taken over - but Randy Cohen is the OG arbiter of right and wrong, and his philosophy is compiled in this thought-provoking volume of answers to your ethical dilemmas.

Confession: I am obsessed and fascinated with handwriting, calligraphy, and graphology. I refuse to believe that (even as you read these typed words) handwriting is a dying art, when it has such an interesting history and important role in literature. Philip Hensher takes us through the history and evolution of this essential and interesting art.

The moment I began reading this novel, I knew I would love it through the very last page. If you enjoy books, bookstores, secret societies, coded ledgers and typeface as much as I do, you will adore this story of a San Francisco programmer-turned-bookseller-turned-codebreaker. Clay’s curiosity leads him to Google HQ and NYC to unravel the truth behind his mysterious employer.

This one-of-a-kind coming-of-age novel caught me completely off guard. 11-year-old Julia finds herself dealing not only with friction between her parents and with her first crush, but with the slowing of Earth’s rotation. As crops wither and circadian rhythms dissolve, Julia comes to terms with pain, heartbreak, and death in a world no longer certain of the future.

Andrew Porter’s incredible debut chronicles a family’s gradual descent into ruin. Chloe gets caught up in a scandal at college and returns home to her divorced parents and struggling brother. But Chloe’s choices and those of her boyfriend follow her home, and the family is forced to confront secrets they have kept from each other. Complex and compelling.

Keller (The French Laundry) is the only American to be awarded simultaneous three-star Michelin ratings. Sebastien Rouxel is his executive pastry chef at his bistro, Bouchon. So you can bet that this book is filled with extravagant recipes and dazzling photographs of their ingenious efforts to redefine the world of baking. There are French classics like baguettes, macarons, and mille-feuilles, as well as Keller’s pioneering takes on Oreos and Hostess Ho Hos. This is not a book for the casual baker: Bouchon’s style is all about uniformity and perfection.

Eccentric old customers, books in code, secret societies, and clandestine trips to Google’s headquarters—these are things that Clay never expected before he stepped foot into Mr. Penumbra’s bookstore. When he loses his job as a web designer for a bagel company and becomes a bookseller in a dusty old building in San Francisco, he is tasked with keeping a log of the customers’ unpredictable visits: “You must keep precise records of all purchases. Time. Amount. The customer’s appearance. His state of mind. How he asks for the book. How he receives it. Does he appear to be injured. Is he wearing a sprig of rosemary on his hat. And so on.” A curious peek into one of these books leads Clay on an exciting cross-country quest to solve Mr. Penumbra’s puzzle.

I found and loved this book last winter, and as soon as the temperature drops I know I’ll want to read it again and again. It’s a gorgeous retelling of that classic fairy tale in which a childless woodcutter and his wife make a girl out of snow who miraculously comes to life overnight. Ivey’s incredible gift for storytelling breathes new life both into the characters and into her fittingly chosen backdrop of the 1920s Alaskan wilderness. The line between reality and magic gives this lovely novel a sense of the fantastic while making every moment believable enough to make your heart ache.

Lebovitz, who was the pastry chef at Chez Panisse for 12 years before relocating to Paris, has more experience making mind-blowing desserts than I can ever hope to have. His friendly, humorous writing makes any of his favorite recipes seem doable, and the names alone are mouthwatering: Black Currant Tea Crème Brûlée, Fresh Ginger Cake, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce. If you read his blog, you’ll know that he goes for a laid-back approach and favors taste over fussy presentation. Sounds good to me!

When I grow up, I want to be Ina Garten. I want her confidence, her elegance, and her knack for making everything from lobster bisque to roast beef sandwiches look absolutely effortless. (And the house in the Hamptons would be nice, too.) Ina’s newest book, Foolproof, covers everything from menu planning to prepping in advance, and the recipes range from Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise to Salted Caramel Brownies. This is a great resource for any host wanting to make an impression on their guests this holiday season.